Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1998-07-17
2000-01-11
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426603, A23D 700
Patent
active
060133015
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a spreadable food product with a low fat content or which is free from added fat.
BACKGROUND OF THE INVENTION
There is still presently a strong wish to have available on the market spreadable food products to be used as substitutes for butter, margarine or other similar fat spreads, and having a low level of fat so as to reduce the caloric content thereof, or for other dietetic considerations.
Spreads are already known in which the fat has been partially replaced by other products such as proteins, gelatin, hydrolysed or modified starches and/or maltodextrin, etc, as disclosed for example in EP-A-237120 and WO 93/17565.
However, none of these known available low fat spreads is really satisfying for the consumer, since they may have unusual flavour, taste, texture, consistency, appearance or mouthfeel (as being for example somewhat grainy), and are not sufficiently heat resistant. Furthermore, some of these known spreads involve a manufacturing method which is relatively complex or too expensive to carry out.
On the other hand, a new fat replacer, food grade texture agent, has been developed by the same applicant, which is described in the International application WO 96/03057, and which is consisting in microparticulate high amylose starch, and more particularly in thermally stabilized swelling resistant and non crystalline particles of high amylose starch, in which the amylose content of the starch is of 40 to 70%, and in which 90% of the particles have a diameter in the range of 5 to 30 microns.
SUMMARY OF THE INVENTION
The present inventors have now unexpectedly found that said microparticulate high amylose starch can advantageously be used also for preparing a high quality spreadable product of low fat level and even a fat free product, which includes all the required features defined above and which are not presented by the prior known low fat spreads referred above, especially as being pasteurizable or heat resistant (to temperatures higher than about 65.degree. C.).
Accordingly, the object of the present invention is consisting in a water-continuous low fat spreadable food product having from 0 to 30 wt % fat and which comprises from 4 to 30 wt % of thermally stabilized non crystalline particles of high amylose starch having a diameter in the range of 5 to 30 microns.
Preferably, the spread according to the invention contains from 0 to 10% of fat, and the average diameter of the starch particles is of 10 to 20 microns.
Furthermore, the product according to the invention may contain a water-soluble gel-forming polysaccharide, for example from 5 to 20 wt % of low DE gelling hydrolysed starch, such as maltodextrin.
According to a further embodiment, the spread according to the invention may further contain other gelling and/or thickening agents, and optionally food colours, edible surfactants, lipids, flavouring and/or preservative agents, etc, the rest being essentially water.
Regarding to the particulate high amylose starch, whose amylose content is higher than about 40%, it can preferably be obtained as described in the above-mentioned International application WO 96/03057. Such preparation process comprises the steps of suspending the high amylose starch in water (approximatively 4 volumes of water), heating and mixing the slurry (starch suspension) first at about 90 to 100.degree. C., preferably 95-100.degree. C., under continuous controlled stirring to avoid particle aggregation and so as to form the aimed particle gel product, and then cooling said product. The stirring must effectively be such that a too high shearing which could destroy the particles is avoided, but its efficiency has to be sufficient to avoid particles aggregation during the heat treatment so as to reach the stabilization of the particle structure. Preferably, the process includes a second heating step up to 40 to 80.degree. C., and it can be advantageously carried out under a pressure of about 0.3 bar. Each step of this process can be of at least 10 min; as an ex
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Tolstoguzov Vladimir Borisovich
Wursch Pierre
Nestec SA
Paden Carolyn
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